Salmon with white miso, bok choy and mushroom.
Cook time: 15 mins | Prep time: 15 mins | Serves: 4
Ingredients.
4 x boneless salmon fillets
100g swiss brown mushrooms, cut into 1/4’s
200g flat mushrooms, thinly sliced
2 bok choy, sliced lengthways into 1/4’s
Dressing
1/2 cup tamari
1/4 cup rice wine vinegar
2 tablespoons white miso paste
Garnish
3 shallots, white part, cut thinly
crispy chilli sauce, or umami chilli paste
5g fresh mint
5g Thai basil
Method.
1. In a mixing bowl add the white miso paste, tamari and rice wine vinegar. Whisk until combined. Set aside.
2. Preheat the oven to 180ºC fan forced (350°F). On a baking tray, evenly add your swiss browns and flat mushrooms. Then, evenly lay bok choy on top of the mushrooms.
3. Pour half the dressing over the mushrooms and bok choy.
4. Place the salmon fillets on top of the vegetables, skin side up and pour the rest of the dressing over salmon.
5. Cover and bake in the oven on the top shelf for 13 minutes. Take the cover off, turn to grill and grill for 2 minutes or until the skin becomes crispy.
6. Serve with brown rice. Pour excess juices over the salmon, vegetables and rice.
7. Garnish with shallots, crispy chilli oil and herbs.
Cooking Notes: you can also use rice wine vinegar.
